CONTENTS

WWW.IFANCA.ORG
CONTENTS
Editor’s Note
2
From the Publisher’s Desk
3
Leading the Way
IFANCA-Certified Halal Cabot Cheese at Grocery Stores
Nationwide!
By Naazish YarKhan 4
4
In the Spotlight
Get to Know Us 6
25th Year Anniversary: IFANCA In Historic Perspective 7
The Real World of Halal From a Manufacturer’s Viewpoint
By Mary Anne Jackson 8
Who is Supplying Your Suppliers?
Insuring the Halal Status of Flavors and Ingredients 14
Issues Affecting the Halal Consumption of Food
By Mufti Ebrahim Desai 15
Clients Honored at 9th Intl. Halal Food Conference and
Banquet 17
Halal Happenings 20
IFANCA Halal-Certified Company News 23
Food and Medicine
Jump Start Your Weight Loss Diet with Halal Whey Protein
By Zeshan Sadek 26
Following the Prophetic Diet
By Aliya Husain 27
8
19
Features
Chocolate Liquor, Root Beer, Cooking Wine
and Non-Alcoholic Beer–Are they Halal?
By Suzann Audi 30
HALAL CONSUMER 12
SUMMER 2007
30
1
EDITOR’S NOTE
WWW.IFANCA.ORG
Halal Consumer
Assalamu alaikum and Greetings of Peace!
Once upon a time - more accurately, twenty five years ago - a group of
concerned Muslim food scientists decided to create an organization that
would inform their community whether ingredients in food were halal or
not. They began with a vision and five years later, a toothpaste
manufacturer approached them for halal certification. That began the
foray into halal certification. 25 years later, with over 2000 clients worldwide,
IFANCA has made an indelible mark on the halal food industry. Inside
these pages, we share some of our history and milestones with you.
We are equally delighted to introduce our readers to IFANCA clients who
won awards at the IFANCA 9th International Halal Food Conference and
Banquet, in April 2007. We’ve also included a selection of presentations
made at the conference. As you will discover, everything begins with an
idea, a vision of the possibilities, and the will to keep going, with the grace
of God.
With Ramadan approaching, it’s never too early to begin paying more
attention to the Quran, sunnah, or practices of the Prophet Muhammad (s)
and hadith. We discuss the prophetic diet to get reacquainted with the
practices of the Prophet(s) regarding food. We also introduce you to the
secrets of whey protein. We dispel misconceptions about root beer and
chocolate or cocoa liquor, while offering substitutes when a recipe calls for
cooking with wine. Our regular feature includes profiles of select clients,
some of whom offer retail halal products, while others cater to the
food manufacturing or food services industry. We have plenty in here to
keep you turning pages. Tell us what you think.
Happy reading and Ramadan Mubarak!
atté|á{ ltÜ^{tÇ
Managing Editor, Halal Consumer
ABOUT HALAL CONSUMER
Halal Consumer is a publication of the Islamic Food and Nutrition
Council of America (IFANCA). IFANCA is a non-profit Islamic organization
with the mission to promote halal food and the institution of halal. IFANCA
objectives include making halal foods conveniently available, introducing
halal to food companies and institutions, creating awareness of halal
among consumers and providing halal solutions to consumer needs.
HALAL CONSUMER 12
SUMMER 2007
IFANCA Board Of Directors
President: M. Munir Chaudry
Vice President: Mahmood A. Baig
Vice President: Mohamed Sadek
Director: Rashid A. Chaudary
Director: Allen A. Hamood
Director: Ahmad H. Sakr
IFANCA Religious Advisors
Sh. Jaafar Al–Quaderi
Dr. Ahmad H Sakr
Imam M. Mardini
Ustaz Abdullah Fahim
Mufti Ebrahim Desai
Halal Consumer Editorial Staff
Editor: Roger M. Othman
Managing Editor: Naazish YarKhan
Designer: Atique Mahmood
Contributors
Suzann Audi
Aliya Husain
Zeshan Sadek
Naazish YarKhan
Mufti Ebrahim Desai
Head Office
5901 N. Cicero Ave. Suite #309
Chicago, IL 60646, USA
Tel: + 1 + 773–283–3708
Fax: + 1 + 773283–3973
M.Chaudry@ifanca.org
halalconsumer@ifanca.org
Halal Research Center
777 Busse Hwy.
Park Ridge, IL 60068-2470
Tel No.: +1-847-993-0034
Fax No.: +1-847-993-0038
halal@ifanca.org
REGIONAL OFFICES
IFANCA–CANADA
Mississuaga, Ontario
Haider Khattak
Tel: (905) 275-0477
h.khattak@ifanca.org
IFANCA–MALAYSIA
Kuala Lumpur
Hj. Abdullah Fahim
Tel: + (603) 7726–3466
Af_halal@yahoo.com
IFANCA–EUROPE
Brussels, Belgium
Lal S. Khan
Tel: + (32) 2242–5917
Ifanca_Europe@yahoo.co.uk
IFANCA–CALIFORNIA
Walnut, California
Dr. Ahmad H. Sakr
Tel: +(1) 909 595–7800
ahmadsakr@yahoo.com
Copyright© 2007. All rights reserved
ISSN: 1532–351X
2
FROM THE PUBLISHER’S DESK
WWW.IFANCA.ORG
Assalamu alaikum
Consumers are the ones who drive the change towards halal ingredients in the food industry,
and the best consumer is an educated one. Hence, our decision to publish some of the
presentations made at the 9th International Halal Food Conference and Banquet, organized
by IFANCA, in this issue of Halal Consumer. The conference covered an array of topics
including the latest goings-on in this arena and all aspects of trade, marketing, and certification.
Industry and religious professionals were on hand to answer questions and discuss the
needs of the halal consumer.
IFANCA is not a political organization and yet visas for our attendees and speakers from
overseas were incredibly hard to get. Despite those circumstances, our banquet a day before
the conference was extremely successful because it brought members of the industry and the
Muslim community together. When the community and the food industry get to know each
other, then will there be mutual understanding to enhance and promote halal products.
In its 25th year of existence, IFANCA has become a source of information for the consumer
and the food industry, and also for the media, government agencies and schools. Most of its
work, over the past 15 years, has been for the overseas markets. In the last five years, we
have seen companies – Olympia Foods, Al Safa Halal, China Mist, to name a few - paying
attention to the needs of U.S. halal consumers. We anticipate that this trend will continue and
the consumer will see an increasing number of products in the local market with halal
certification markings, God willing.
Sincerely,
WÜA `â{tÅÅtw `âÇ|Ü V{tâwÜç
President, IFANCA
Disclaimer: None of the health-related information contained here should be used in lieu of medical advice
nor should it be used without consulting a physician first. Halal Consumer Magazine, its writers and editors,
its parent organization IFANCA, IFANCA’s board of directors, and its employees and consultants are not
liable for any actions taken by individuals or groups based on the information or recipes presented here.
HALAL CONSUMER 12
SUMMER 2007
3
WWW.IFANCA.ORG
LEADING THE WAY
IFANCA-Certified Halal Cabot Cheese
at Grocery Stores Nationwide!
by Naazish YarKhan
“While we have earned a reputation for making the
"World's Best Cheddar", we know that to be successful
for the long haul, we must do the best job possible of
meeting our consumers' needs,” says Jed Davis, of
Cabot Creamery Cooperative. “When faced with so
many choices in the marketplace, we find that
consumers often value third-party "endorsements" of
certain brands or products.”
Third-party endorsements can take the form of
certifications such as halal certification. “[IFANCA]
certification for the halal standards of our cheese has
been very helpful in attracting consumers, to whom
these dietary standards are significant,” says Davis.
As for those who do not have religious dietary
requirements, a certification still has value because
it’s almost a ‘Good Housekeeping’ seal of approval,
he adds. “For Cabot, it was the combination of
this excellent endorsement, plus
the research that indicates that
the Muslim population of the
U.S. was likely to surpass the
J e w i s h population,” s a y s
Davis.
This is the largest international
cheese competition in the
world, hosted by the Wisconsin
Cheese Makers Association.
And IFANCA, having certified more than 2000
companies globally, was a natural choice when it
came to choosing a halal certifier. “Once we became
convinced of the benefit of carrying halal certification on
our product packaging, there really wasn't another
choice. IFANCA impressed us with their approach to
the whole certification process. In fact, IFANCA had
previously sent us information about halal certification,
even before we began the internal discussion of
pursuing it. In contrast to some other kinds of
certification, IFANCA has really set itself apart as the
choice for credible certification.”
What changes has Cabot Creamery seen in the halal
industry, if any, lately?
“There appears to
be tremend ous
opportunity both
Source: Cabot Creamery
T
he typical challenges related to halal
certification of cheese pertain to the use
of animal-based rennet. When rennet is
not from animals, it removes these
obstacles. When Vermont based, Cabot Creamery
Cooperative (www.cabotcheese.com) took their first
steps towards halal certification, their intention was
to make their cheese even more marketable.
Other endorsements could
come from winning prestigious
awards, such as the one Cabot
Cheddar Cheese won for the
second time, at the 2008 World
Championship Cheese Contest.
HALAL CONSUMER 12
SUMMER 2007
4
WWW.IFANCA.ORG
in terms of a growing Muslim population, a growing
awareness of halal certification and growing status for
halal as an important third-party endorsement for
products. In the span of less than two years, halal
certification is showing up on a range of products, or
is now more noticeable on a range of products. That is
unprecedented,” says Davis.
Cabot's award-winning product line can be found in
specialty shops, supermarkets and super centers
throughout the United States.
“While we always hope that
consumers can find a wide
selection of our products
at the local stores they
frequent, we realize this
isn't always the case and
we do
have both a mail order catalog (800-639-3198) and
an online shopping store (www.shopcabot.com),”
says Davis. “Although our distribution could be
described accurately as national - meaning you can find
our products in all 50 states, we are typically thought of
as a strong regional brand and focus on exploring
opportunities domestically.”
While many Muslims consider cheese pizza to be
halal, it may not always be so. Is there a way to spread
the word about using halal cheese, for instance, in the
pizza industry or wherever there are large volumes of
cheese used? Davis thinks that would be a tough sell.
“We do supply the food service industry, but have not
yet seen the same level of enthusiasm and demand
that we witness in the retail trade.”
“Foodservice generally, despite the impressive
volumes, is harder to penetrate because of the more
unbranded, price-conscious nature of the sport. In
addition, the fact that typically (e.g. with a pizza) a
number of products are coming together to create the
final product, it becomes an additional step for the
final manufacturer - one that may not necessarily
payback in the short term. I'm guessing the penetration
is much greater at retail. Nevertheless, with out-of-home
meals being such a considerable percentage of total meal
occasions, this opportunity should continue to
receive real scrutiny.”
As for growth in the near
future in halal cheese, the
prospects are bright.
“We continue to be very
o p t i mistic of the prospects
for sales growth for Cabot
Cheese and are confident that
Source: Cabot Creamery
LEADING THE WAY
halal certification plays
a role in that growth,” says Davis.
Are there recipes available for halal cheese? Davis
points to their website. “Almost all our recipes can
have halal Sharp or Extra Sharp Cheddar substituted
for our reduced fat or flavored cheddar. You can peruse
our library at http://www.cabotcheese.com/recipes
and sort by category (appetizers, etc.) and sub-category
(reduced fat, etc.). If readers know of some traditional
Muslim recipes that could be made with Cabot, we’d
welcome those!” Readers are encouraged to submit
recipes to www.cabotcheese.com or via snail mail to:
Cabot Creamery, 1 Home Farm Way, Montpelier, VT 05602.
(continued on page 32)
Abu Hurairah narrated that the messenger of God said :
"Let him who believes in God and the Last Day either speak good or keep silent, and let him
who believes in God and the Last Day be generous to his neighbor, and let him
who believes in God and the Last Day be generous to his guest."
Related by Bukhari and Muslim. Source: Imam An-Nawawi's Forty Hadiths
HALAL CONSUMER 12
SUMMER 2007
5
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IN THE SPOTLIGHT
Get to Know Us
IFANCA Staff
Haider Khattak
Haider Khattak received his Masters in Science (Hons) in Food Science & Technology from
NWFP Agricultural University, Peshawar, Pakistan, in 1998 and received his Ph.D. in
Sensory Science from The Royal Veterinary & Agricultural University, Copenhagen, Denmark,
in 2000. He has been working with IFANCA since 2001, first as a Food Scientist, and more
recently as a halal auditor with IFANCA Canada. He speaks Urdu, Pushto, Punjabi, English,
Hindi, and Sraiki. He is a contributing writer for Halal Consumer magazine and e-Halal Digest.
Dr. Mujahid Masood
Dr. Mujahid Masood has been with IFANCA as an inspector for clients in the USA since October
2003. He has his Bachelors and Masters degrees in Food Technology, from the University of
Agriculture, Faisalabad, Pakistan. He earned his Ph.D from Mississippi State University in
Food Science, in 1993. Dr. Masood has been published in various industry journals in the U.S.
and has made presentations at various conferences on halal certification and halal products. He
also writes for e-Halal Digest.
Zeshan Sadek
Zeeshan Sadek has been a full time Halal Auditor with IFANCA since Jan 2004. He is responsible
for client audits of both new and existing IFANCA-certified companies. He compiles inspection
reports for companies visited and is responsible for following up on all invoices, organizing the
IFANCA booth for various national food shows, and is the back-up person for any office related
activities such as product reviews, issuing certificates, contacting new companies, and new company
and product entries into the database. Languages spoken include English, Malay, Indonesian,
Urdu, Punjabi. He is a contributing writer for Halal Consumer magazine and e-Halal Digest.
Saad Asrar
Saad Asrar received his Masters in Food Microbiolgy from Purdue University, Department of
Food Science, in Dec. of 2002. His Bachelors degree is in Chemistry. He has been with IFANCA
since March 2004, and is responsible for reviewing products for halal food certification. Besides
English, he speaks Urdu and Hindi. He is a contributing writer for Halal Consumer magazine
and e-Halal Digest.
Suzann Audi
Suzann Audi joined IFANCA in 2006, where she is responsible for product and ingredient
review. She earned a B.S. in Feed Science and Management in the Grain Science department,
and an M.S. in Food Science, specializing in toxicology and food chemistry, both from Kansas
State University. Previous to joining IFANCA, Suzann taught Chemistry and Food Chemistry
courses at KSU as well as surrounding colleges. In her spare time, Suzann enjoys being
involved with events at her local masjid. She is a contributing writer for Halal Consumer magazine
and e-Halal Digest.
HALAL CONSUMER 12
SUMMER 2007
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WWW.IFANCA.ORG
IN THE SPOTLIGHT
25th Year Anniversary
IFANCA IN HISTORIC PERSPECTIVE
1980 A group of scientific scholars met in Chicago and
decided to establish a technical Islamic organization
to help Muslim consumers in the USA with
information about the halal status of food products.
1997 Developed procedures for military MRE’s,
published a booklet for the same.
1981 First halal / haram Product list distributed. First
Newsletter, “Halal Food & Nutrition” printed. First
Seminar held in Chicago.
1999 Developed teaching material for Cornell University.
1st International Halal Food Conference held in
Chicago where both industry and Muslim
cosumers participated. Memos of Understanding
entered into with Thailand and Indonesia for
cooperation.
Started World Halal Food Council along with many
other national and international halal certifying
organizations.
1982 IFANCA Registered / incorporated in the State of Illinois. Newsletter “The Islamic Perspective” launched.
1983 Seminars and Newsletters continue.
1984 Halal Certification started with a toothpaste
manufacturer.
1998 Inception of website, www.ifanca.org.
2000 2nd International Halal Conference held in Los Angeles.
1985 Shifted from halal / haram lists to reading the
ingredients. Published halal status of ingredients.
Seminars and newsletters continue.
2001 3rd International Halal Food Conference, Paris.
Certification grows to almost 200 companies.
New Magazine, “Halal Consumer” started.
1986 Recognized by USDA as an arbiter to resolve
disputes regarding Halal.
2002 4th International Halal Food Conference held in
Toronto. Halal Digest newsletter started on the
Internet. Halal Consumer Magazine continues.
1987 Developed a new procedure for halal mechanical
slaughter.
1988 First book on Islamic Dietary Laws published.
1989 Approved by Malaysian government as a Halal certifier.
1990 Publishing and certification work continues.
Recognized by Muslim World League, Saudi Arabia.
2003 5th International Halal Food Conference held in
Chicago. Newsletter and Magazine are well
established. Website continuously updated.
Participated in a Conference in Egypt on export
marketing. Certified companies reach over 300 in
USA, over 400 worldwide.
2004 6th International Halal Food Conference, Brussels.
1991 Seminars, newsletter and certification continue.
Recognized by MUIS, Singapore.
2005 7th International Halal Food Conference in Durban,
South Africa.
1992 Entered agreement with McDonald’s to certify
some of their fries for export. The work still
continues in 2002.
2006 8th International Halal Food Conference held in
Amsterdam. Research Center inaugurated to
facilitate work with the industry for halal certification,
carry out research to understand marketing trends,
provide logistical support to IFANCA offices and
affiliates in other countries.
1995 Worked with steel industry to eliminate the use of
animal based lubricants. Made the national news
on CNN and Newsweek.
1996 Heightened focus on certification. Two textbooks
published.
HALAL CONSUMER 12
2007 22,00 companies IFANCA-Halal certified, globally.
9th International Halal Food Conference and Banquet,
held in Chicago.
SUMMER 2007
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WWW.IFANCA.ORG
IN THE SPOTLIGHT
The Real World of Halal From
a Manufacturer’s Viewpoint
W
by Mary Anne Jackson, J & M Food Products Company
hat does it mean to be a
m a n ufacturer of halal products?
What does it mean to be a marketer
of halal products? What issues and
roadblocks exist to doing it right?
Introduction
J & M Food Products Company is a manufacturer and
marketer of halal-certified shelf stable meals. Customers
include institutions, retail stores, web distributors,
militaries, disaster relief organizations, etc.
We worked for more than five years with the US military
to create a credible halal military ration program. This
successful program has been established and in place
for eleven years. We also sell to other international
militaries such as Canada and some European militaries.
Together with IFANCA, we co-authored a concise manual
of halal production issues used by many companies, as
well as US and international governmental agencies.
This book is copyrighted and was written to help define
what is and is not properly certified halal. We found that
there were too many differences in the market as to what
is properly halal certified vs. what is claimed as halal.
We have a sister company producing kosher meals. The
two businesses are unique and separate. However, we
cannot discuss the issues of halal certification without a
corresponding discussion about kosher. We will use the
more mature kosher certification process and marketing
as a comparison with what the burgeoning halal marketing
and certification process could become. As recently as
last week, we were criticized in a blog because we claim
there are differences between halal and kosher. The
blogger claimed, “Everyone knows that anything labeled
as kosher is also halal.” We know that is not true.
HALAL CONSUMER 12
The Cowboy World of Halal
Marketing – Who watches the
rules, or are there any?
As we travel the US and the world, we find the concept
and standards of halal claims and certification vary
widely. Many consumers concern themselves about
halal slaughter while accepting most food products as
automatically halal. In contrast, there are others who
want to bake, cook and slaughter everything themselves
because they do not trust anyone claiming products
are halal, whether the company making the halal
claim is Muslim-owned or otherwise owned.
There are both Muslim and non-Muslim buyers,
importers, and exporters, who trust a piece of paper
that claims the product is halal certified without any
further investigation. They do not concern themselves
as to whether the certifying agency is a reputable
agency. There are Jewish kosher certifying agencies
that have their products and their slaughter marketed
as kosher, but accepted by Muslims as also halal.
There are Muslims signing a kosher certified slaughter
or p roduction as h a l a l , al t h o u g h n o M u s l i m i s
involved. We fo u n d h a l a l agencies “certifying”
slaughter as halal without ever even walking into the
facility; or certifying products without any hands-on
information or even without getting detailed information
about what the factory does during production of the
product in question or the handling of haram or
potentially haram ingredients. We found products in
stores in UAE claiming the meat meals were halal,
presenting a halal certificate for a meat ingredient that
was theoretically in the product. We knew the
producer and found they never made any halal claim.
Yet, the store was making the claim, long after the
SUMMER 2007
8
IN THE SPOTLIGHT
WWW.IFANCA.ORG
product was produced. That store is now closed. In
other words, no one checked to see if the factory ran
products with alcohol or swine ingredients in the
morning and then ran the products claimed to be
halal. No one checked to see if the products may have
been contaminated with non-halal ingredients. No
one even checked the ingredients being used.
Just because no alcohol or
swine is listed in the
i n g r e dients panel, does not
mean that the product is halal.
Just because no alcohol or swine is listed in the ingredients
panel does not mean that the product is halal. It may
have been compromised during production through
the use of the same equipment that processed questionable or haram ingredients earlier. Did a trained
Islamic certifier verify what procedures were actually
followed? In comparison, in the kosher certification
process, maybe the product is kosher by definition
because it grew as a gift from God, like tomatoes, for
example. But the kosher certifying agencies ask: “how
do we know whether or not it was compromised when
it was canned”? How will a consumer know? So, what
incentive is there for a company to hire a reputable
halal certifying agency to be involved in its production
processes, to inspect facilities and ingredients and to
certify? It is less expensive and less bothersome just to
claim halal status for US consumers and to “buy” a
halal certificate from a Muslim for exports.
What is a reputable halal agency and what do they do
and require? Are there any? Do consumers really
care? How can our company and companies like ours
which follow strict halal production, cleanliness, and
control procedures, compete against companies not
getting proper halal inspection? After all, we have the
expense and bother of on-site inspectors, and we must
investigate all sources of supply and packaging. These
questions and issues apply to sales to US customers, as
well as to exports to Islamic customers overseas.
Governments are attempting to become enforcers, but
they are ineffectual until customers who buy the products
demand that suppliers and certifiers prove what is
actually done. US, federal, state and local governments
HALAL CONSUMER 12
and international governments have created laws to
help protect halal certification from fraudulent claims.
Foreign governments are starting to inspect agencies
and their standards. What difference does this bring
when no one monitors the market for false claims or
for agencies failing to stick to a strict standard? And,
we ask, do customers really care, or would they rather
not know?
Halal vs. Halal Certified
A product may be halal by “definition” like a canned
peach packed in its own juices or water, but without a
trained, independent evaluation by an Islamic halal certifying
agency, the consumers and buyers just do not know for
sure if it remained halal during processing. The kosher
consuming community requires even these canned
peaches be certified as kosher, to be sure nothing
forbidden got into the product or touched the product to
compromise its religious status. Why would we think
that these same peaches do not require similar attention by
a trained halal agency to review the production practices
and procedures or to set them up to assure halal status?
….For most companies that produce pretty much the
same products day after day, halal inspection can be as
simple as occasional on-site reviews to assure nothing has
changed. For more complicated production, such as for
our prepared meals with and without meat, on-site
inspection during all phases of production must be performed
for proper halal certification. This is what IFANCA and
J&M require of our suppliers.
SUMMER 2007
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J & M will not accept kosher slaughter as equivalent to
halal slaughter, although many halal agencies issue halal
certificates on kosher slaughtered meat. Our chicken base
must be made only from halal slaughtered chickens. Our
halal slaughtered beef and lamb must be further
controlled when the meat is deboned, has fat removed
and is packaged in boxes for shipping to our next production
destination. If a meat or poultry supplier will not let us
qualify them as meeting our standards and requirements
by allowing IFANCA inspectors into the facility to
observe the slaughter and/or packaging procedures, we
cannot rely upon that supplier. This has caused us
difficulties getting enough supply from reliable US
sources. Since we sell to the US military, all our
ingredients must be US sourced. Since we usually
produce military and non-military products at the same
time, we only buy from US sources.
IN THE SPOTLIGHT
&"$"(%'#
Trust and Reputation of Religious
Certification Agencies
While a product may be halal, it is often not reliably halal,
unless a trained and respected halal certifying organization
is willing to put its name and reputation on the line to
actually “certify” that it is halal. There are about 100,000
kosher certified packaged food products (double that for
ingredients) representing nearly 40% of all food products,
to feed only 1.1 million consumers including Muslims
according to Mintel Research Organization, a kosher
research firm. In contrast there are only a few thousand
halal certified products. Internationally, the number of
halal products increases, but our attention for now is on
the US market.
The halal industry still has substantial problems
domestically and then also internationally. When we
started in the halal business, we projected that within 15
to 20 years, halal certification would develop and
consumers would begin demanding true and reliable
halal certification by reliable and reputable agencies.
HALAL CONSUMER 12
SUMMER 2007
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10
WWW.IFANCA.ORG
It has been more than 15 years,
and still this potential market
is whimpering along. Why?
1. Part of the stalling is due to a lack of viable demand
from consumers at retail and in institutions. Our thought
was that if the US military considered inclusion of
proper halal certification important enough to disrupt
its logistics and distribution system, then the consumer
market would similarly support the effort. This did not
happen because so many halal consumers are willing to
accept another Muslim’s halal claim without question, or
to accept kosher as halal equivalent. For us, we have
both kosher and halal businesses so it does not really
matter. Yet for prepared foods, it should matter to halal
consumers because there are differences.
Kosher allows alcohol ingredients, including soy sauces,
flavorings, seasonings, etc., all of which are usually
haram. Kosher meat must be hand slaughtered by no one
other than a Jew. Dhabiha or Zhabiha halal theoretically
must be at the hand of a Muslim. Meat cannot be
slaughtered by both religious groups at the same time. If
kosher and halal slaughter were the same, then why will
kosher consumers not accept halal slaughter as kosher
(and then do their own soaking and salting later)? For
kosher, a blessing is said at the beginning of the slaughter
day. For halal, every animal is blessed at the moment of
slaughter. Is either more humane than conventional,
non-religious slaughter, avoiding the suffering of the
animal? This is a subject of much debate now. Both
kosher and halal require equipment to be clean of
unacceptable ingredients.
Neither kosher nor halal means a healthier or cleaner
production environment, although the kosher community
has successfully marketed it as such. For example, I once
visited a factory several floors high, making kosher baked
goods. It had holes in the floors, partially covered by
steel planks, with no lights in the stairwells and only one
bathroom for all employees which was in the store front,
down the street.
2. A n o t h e r r e a s o n f o r t h e h a l a l m a r k e t ’ s s l o w
development in the US is, in part, because the
halal certification agencies have not created a credible
reputation with customers.
Exporters can still “buy” a halal certificate. This is true in
many countries, not just in the US. Standards of acceptance
HALAL CONSUMER 12
IN THE SPOTLIGHT
vary widely. Kosher slaughter is certified as halal by some
agencies, while others, like IFANCA, require halal
slaughter to only be by a trained and practicing Muslim.
Consumers believe their store’s halal meat is halal, meaning
slaughtered by a practicing Muslim. In fact, some meat
labeled as halal is actually the back end of kosher animals
that the kosher market will not accept as kosher.
Halal agencies have not promoted their standards or
acceptability. The consumer market and commercial
customers have not taken the effort to learn what the
standards are. So, the cycle continues. Many non-halal
consumers and producers have a negative image of halal.
They believe that a Muslim just has to bless the factory to
be halal, or can call in a blessing by cell phone or can
drive by a blessing. This image damages the credibility
of halal certification with non Muslim producers who are
deciding whether to contract for halal certification.
3. Agency marketing is important. Every halal certification
agency must describe and publish its standards of what it
certifies as acceptable and as unacceptable. This can be
done immediately by posting their standards on
their websites. If Muslim consumers do not agree with
the standards, then they know not to rely upon that
We b e l i e v e t h a t w i t h t h e
support of IFANCA certification, we can move forward
and grow and develop the
market and our halal business.
agency’s certification for those types of products. However,
until standards are defined, published and marketed to
consumers, the agency’s certification is questionable.
Standards must be marketed by each agency in a positive
approach as to what practices that agency certifies as
acceptable. Criticizing other agencies does nothing to
develop the market. Instead, agencies should publish
their standards and request the agency using “questionable”
practices to do the same. “Fighting it out in the press”
further damages the credibility of the halal market with
consumers and marketers. This does not mean that each
agency must accept all other agency certifications. If one
agency either has concerns or cannot determine the validity
of the standards of another agency, it does not have to
accept the other agency’s certification. The certifying
agency of a finished product must feel comfortable all
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IN THE SPOTLIGHT
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Consumers need to take steps
to learn about the agencies’
standards.
ingredients meet its standards. Its reputation is on that
finished product. Consumers need to take steps to learn
about the agencies’ standards.
4. Finally, a “guardian” mechanism must be created to
make sure that halal certified products in the market are
truly as they claim. This mechanism would inform
consumers and other manufacturers using halal
ingredients of unauthorized halal claims. This
mechanism could be accomplished through the Internet
or published in a newsletter.
If a marketer or manufacturer misrepresents a product as
halal without proper certification by an independent and
reputable halal agency, the product will be assumed to be
halal to consumers. This misrepresentation must be
exposed. If a marketer or manufacturer puts a halal
agency’s symbol or name on its product without the
knowledge of that certifying agency, or claims certification of
the agency in its advertising or store signage, then the
guardian group should publish this to consumers and
manufacturers. The guardian group should encourage
manufacturers and marketers to promote halal status and
certification of their products. The agencies should use
this means to advertise its standards and to write articles
for the guardian’s publication.
The group should list, without commenting or editorializing
on its acceptability, all halal agencies and their symbols, if
any, to familiarize the market with them. Consumers
should make their own decisions about whether to accept
the standards based upon the information published by
the independent guardian group.
If an agency is found to misrepresent what procedures
they follow, the guardian group should report this as
well. This guardian group must be completely independent.
It could report editorial comments and halal issues, but
not promote any individual agency’s standards.
Funding the Start-Up of a
Watchdog Group
This “guardian” mechanism would take funding. An
HALAL CONSUMER 12
independent entrepreneur or viable and credible Islamic
organization could contact all known agencies to have
them fund the creation of a guardian mechanism that
would benefit them all. Every agency and all new ones
formed would be charged the same funding fee.
Each agency could increase its halal fees from each of its
manufacturers, customers, food service operators or
restaurants by a few hundred dollars to fund the
guardian group. It would benefit the agencies,
manufacturers, marketers, exporters and consumers.
From there, all agencies, manufacturers and consumers
would pay an annual subscription fee.
If you are a manufacturer who does require and follow
strict halal standards, you will want to work toward
creation and development of the certification process.
Then, we all can compete, and our consumers and
customers will know what level of halal to expect. And
the agencies must decide what standards to follow, and
then consistently follow them. Failure to do so would
mean a write up in the guardian publication.
Conclusion: Thank you very much for your time and
consideration. This is important to our company as we
continue to work to compete in the halal market both here
and internationally. We believe that with the support of
IFANCA certification, we can move forward and grow
and develop the market and our halal business.
This presentation was made at the IFANCA organized,
9th International Halal Food Conference and Banquet,
April 2007.
About Mary Anne Jackson
Mrs. Jackson, President, founded My Own Meals, Inc. (MOM)
in 1986 and is the recognized creator of the children’s meals
market. In 1993, Jackson introduced J&M® branded, halal
certified meals. In 1996, after five years of continuous effort,
Jackson introduced these meals to the US military, the first halal
certified ration for Muslim American soldiers and international
militaries training with the US. She is a CPA and MBA.
On the authority of Al-Nawwas bin Samaan, it is
reported that the prophet Mohammad (s) said:
"Righteousness is good morality, and wrongdoing
is that which wavers in your soul and which you
dislike people finding out about."
Related by Muslim. Source: Imam An-Nawawi's
Forty Hadiths
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IN THE SPOTLIGHT
Who is Supplying Your Suppliers?
Insuring the Halal Status of Flavors and Ingredients
E
An excerpt from Eric Butrym’s Presentation; Firmenich, Inc,
ric Butrym, of Firmenich, Inc., a major
stakeholder in the flavor industry, in his
presentation, Who is Supplying Your
Suppliers? Insuring the Halal Status of
Flavors and Ingredients, laid out how Firmenich has
been successful in halal certification. He also discussed
how Firmenich, Inc. validates the halal status of their
ingredients.
Firmenich products have been IFANCA certified for
nearly a decade. In 2006, they certified 994 new
flavors, and in 2007 they are expecting that number to
rise to 1536.
“Where do flavors fit into the halal scene?” he asked.
Flavorings are complex ingredients. On average, they
contain 30-50 different components. Firmenich screens
each raw material, from every vendor for compliance
to specifications. There are over 200 individual pieces
of information on a standard questionnaire, with over
6000 available attributes. These attributes cover
identity, composition, origin, physical and sensory
properties, health and safety, and legislative issues.
Firmenich pays particular attention to potentially
problematic ingredients, such as those of animal
origin, containing ethanol, and biotechnology
products. However, because halal is part of the same
process used to verify legislative and other regulatory
requirements, few additional steps are needed to
obtain halal certification.
This presentation was made at the IFANCA-organized, 9th
International Halal Food Conference and Banquet, April
2007.
About Eric Butrym
Manager, Product Safety & Regulatory Affairs, Firmenich
Inc.
Eric’s has worked for 20 years in clinical toxicology,
instrumentation development,
sales and marketing and in
R&D functions in positions
predominantly related to Analytical
Chemistry. Eric started with
Firmenich in 2001 in Quality
Assurance, and since 2005 has
been part of the Regulatory
Affairs department, managing
religious dietary compliance
globally. He has an MS degree
in Food Science from Rutgers University.
On the authority of Anas, who said: I heard the messenger of God say:
God the Almighty has said: "O son of Adam, so long as you call upon Me and ask of Me, I
shall forgive you for what you have done, and I shall not mind. O son of Adam, were your
sins to reach the clouds of the sky and were you then to ask forgiveness of Me, I would
forgive you. O son of Adam, were you to come to Me with sins nearly as great as the earth
and were you then to face Me, ascribing no partner to Me, I would bring you forgiveness
nearly as great as it."
Related by Al-Tirmithi. Source: Imam An-Nawawi's Forty Hadiths
HALAL CONSUMER 12
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IN THE SPOTLIGHT
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Issues Affecting the Halal
Consumption of Food
By Mufti Ebrahim Desai, IFANCA Religious Advisor
A
In the name of God, The Most Gracious, The Most Merciful.
ll praises are due to God and peace
and Salutations be upon our beloved
Prophet, Muhammad(s). At the
outset, I wish to express my mixed
feelings regarding this halal food conference. Some
items are halal. Some are haram. Some are not clear and
others are doubtful.
Similarly, while I am pleased to be associated with this
august body, IFANCA, which is committed to serving
the Muslim community, I am also disappointed that I
could not personally attend the conference. My visa to
the USA has been kept on hold for clearance. In essence
I am halal for the conference, hence my participation,
but my personal attendance has been made haram.
Hence, my heart is experiencing mixed feelings as I
prepare this paper.
I congratulate and salute IFANCA for its sterling
services and creating awareness of halal through such
conferences. It is my fervent wish and prayer that this
conference be a great success.
May God accept the hard work of the officials of IFANCA
and the many silent workers behind it. Ameen.
I have been requested to present a paper on aspects that
affect the halal consumption of food. This is a very
broad topic which could include some of the following
issues:
The definition of halal and haram
The conditions of halal
Reasons for an item being haram
Health
Financial Implications
Unification of the halal process
The remembrance (zikr) of God in relation to halal
The consciousness of halal and compliancy with Islamic
law (shariah) beyond consumption
HALAL CONSUMER 12
It is not possible to discuss all these issues in this brief
presentation. I, therefore, wish to discuss the following
two points:
Remembrance of God in Relation to Halal
Shariah Compliance Beyond Food Consumption
A fundamental requirement of slaughtering an animal
and making it halal, requires that the name of God be
recited. God states, “And eat from that upon which
God’s name has been taken.”(6:118) In another verse,
God states, “And do not eat from those animals upon
which God’s name has not been taken.” (6:121)
The healthy survival of human beings also depends on
meat which must be consumed after taking the name of
God. In essence, the taking of the name of God is a
means to our physical survival. We, therefore, owe our
survival to God and should remember Him more often.
In fact, the existence of this very world depends upon
God’s name being taken. It is mentioned in the hadith,
“when the world will be empty of people taking the
n a m e o f G o d , d o o m s d a y ( Qiyamah ) w i l l c o m e . ”
(Muslim)
In issues of halal and haram, while discussing technical
matters, we should not lose focus of the root of halal,
the remembrance of (Zikr) of God. We should conduct a
metamorphosis of the verbal utterance of the name of
God, into an occasion of remembering God from within
our hearts, and live and die with His name.
There is much more desired from the spiritual angle of
halal. The verbal utterance of the name of God upon
slaughtering an animal should be a commencing point
for the journey of spirituality. Alternatively, the uttering
of the name of God upon slaughtering the animal
should be an expression of the spirituality of the heart.
SUMMER 2007
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The second important issue is that halal should not be
confined to food consumption. The effort in the halal
industry is encouraging and a reflection of submission
to the order of God. However, Islam is not only about
halal. It is a complete way of life with guidance as to
every facet of life.
HALAL
CONSUMER
MAGAZINE
I call upon everyone to educate himself / herself on
Islam and understand the beauties of God from within,
rather than relying on the media and others forms of
propaganda. Many honest people have satisfied their
curiosity about Islam and even embraced it. This is a
reality that is widely reported. Islam belongs to God
and His light will shine forever.
Furthermore, Muslims should practice Islam and live by
example. Islam needs to be made apparent.
Unfortunately, much of Islam is not practiced and is
not apparent. It will also be appropriate to state that
non-Muslims should not judge Islam by its weak
followers. No just law is condemned by the evil actions
of criminals. Similarly, Islam cannot be condemned by
the evil and wrong actions of some Muslims. Islam
should be judged by its rules and principles. I urge you
to obtain authentic literature on Islam and study it with
an open heart. God is close to a sincere heart.
In conclusion, I pray and ask that God grant us the ability
to remember Him (Zikr ) with conviction from deep
within our hearts and enable us to express complete
submission to Him. Ameen. After all, slaughtering an
animal for halal consumption is based on the
remembrance of God and complete submission to Him.
This presentation was for the IFANCA organized, 9th
International Halal Food Conference and Banquet, April 2007.
ADVER TISE IN
Halal Consumer Magazine reaches 40,000 Muslim
families and organizations in the US and abroad.
According to a 2004 Zogby International poll,
one in three Muslim Americans earns more than
$75,000 per year. Business Week magazine,
(Jan. 2007) reports that “59% of Muslim adults in
the U.S. have a college degree, compared with
only 28% of all American adults. Surveys show
that median family income among America's
Muslims exceeds the national figure of $55,800."
Advertising rates for the Halal Consumer Magazine
About Mufti Ebrahim Desai
IFANCA Religious Advisor
Besides being a Hafiz of the Quran, Mufti Ebrahim Desai (db) has
studied sacred Islamic knowledge in Dabhel for nine years:
commencing from the Arabic Language and comprising Usool-e-Fiqh,
Hanafi Fiqh, Logic, Usool-e-Hadith, Hadith, Usool-e-Tafseer,
Tafseer. Having completed the Dars-e-Nizamiyyah, he then
studied the principles of issuing Fatwas for two years in Dabhel
under Mufti Ahmad Khanpuri Saheb, a renowned and leading
Scholar in India, and another year under the grand Mufti of India,
Mufti Mahmoodul Hasan Saheb. He currently teaches Mishkat,
Sahih Bukhari and Tirmidhi and answers fatwa inquires received
at Dar Ul Ifta at Madrasa Inaamiyah, Camperdown, South
Africa. He has authored “Al Mahmood Vol. I & II, a book for
Hadith students: Introduction to Hadith”, and numerous articles
on a wide spectrum of topics and issues relating to Islam.
HALAL CONSUMER 12
IN THE SPOTLIGHT
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Deadline for Fall Issue: Sep. 15, 2007
Photos and bitmaps in the ad, or for use with articles, must be 300-400
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Send final artwork to g.tjahjono@ifanca.org with "HC Advertising" in your
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SUMMER 2007
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IN THE SPOTLIGHT
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Source/Copyrights: IFANCA
Source/Copyrights: IFANCA
IFANCA Clients Honored at
9th International Halal Food
Conference and Banquet
Liliana Totoiu, of Nutrilite, receiving a Decade of Service
Award at the Banquet.
Shirley Burk, of Kraft, receiving a Decade of Service Award.
IFANCA AWARD RECEIPIENTS FOR A
DECADE OF SERVICE
3. Kraft Foods Inc. is one of the world’s largest food
and beverage companies. Makers of desserts, salad
dressings, pasta products, cheese and more, their
products are sold in 155 countries and are in more than
99% of US households. IFANCA certifies certain salad
dressings, mayonnaise and food products for their
international markets.
1. N u t r i l i t e , a division of Access Business Group,
introduced the first Nutrilite multivitamin/ multimineral
supplements in 1934, and has since then become a global
leader in nutrition research, development, and innovation.
There are over 6,400 acres of Nutrilite farmland, where
plants are grown and harvested in accordance with
nature – using sustainable, chemical-free methods. On
average, to assure freshness, these IFANCA certified
halal tablets are stored for less than one week before they
are packaged and shipped to more than 40 different
countries. Nutrilite supplements are sold exclusively by
Quixtar and Amway representatives.
2. Firmenich Inc. is a privately owned company that
specializes in selling flavors to the world’s number one
multinational manufacturers of food, drinks, beauty,
household and fabric care products, as well as
pharmaceuticals. Many of the everyday products you
consume contain flavors certified as halal by IFANCA,
for Firmenich. The company has a world market share of
14% and 4,800 employees.
HALAL CONSUMER 12
4. J&M Food Products Company sells its prepared
halal certified and zabiha halal certified meals to
institutions to serve to their Muslim clients. Main course,
J&M® refrigeration-free, halal meals are packaged in special
long-life, boil-in-bag pouches or in microwaveable and
boilable plastic trays. The company also prepares
suggested menus for institutional use or general meal
and special diet meal planning. Clients include international
militaries and government relief agencies on an as-needed
basis and on a contract basis, including meals for
contingencies such as earthquakes, floods and hurricanes.
Hospitals keep a supply on-hand for late or after-hours
admittance. Every single meal produced under the J&M
Foods label is certified halal by IFANCA. Meals can also
be purchased online at www.halalcertified.com.
SUMMER 2007
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IFANCA AWARD RECEIPIENTS FOR FIVE
YEARS OF SERVICE
IN THE SPOTLIGHT
4. Cargill Inc. is an international provider of food,
agricultural and risk management products and services.
With 153,000 employees in 66 countries, they are the
largest food ingredient supplier in the USA. Many of
their products in N. America and Europe are certified as
halal by IFANCA.
1 . P e p s i C o B e v e r a g e s I n t e r n a t i o n a l is a world
renowned maker of convenience foods and beverages.
Many of their products available in Malaysia, Indonesia
and other Muslim nations, are made with flavors
certified by IFANCA.
Source/Copyrights: IFANCA
2. Danisco USA, Inc . is one of the world's leading
suppliers of food ingredients, sugar and industrial
bioproducts. Danisco ingredients are used in about every
second package of ice cream and cheese, every third box
of detergent and every fourth loaf of bread, produced
globally. Danisco ingredients based on food technology
and biotechnology are also used in other consumer
products - from feed and toothpaste to biofuel and plastics. A
majority of the food ingredient flavors, monodiglycerides
and gums produced by Danisco Worldwide, are certified
by IFANCA.
5. Hayashibara International, Inc. is a US subsidiary
of Hayashibara Company, Ltd., of Okayama, Japan.
Founded in 1883, their commitment to research
resulted in Hayashibara becoming the first company
Todd Bayne, of Danisco, accepted a Five Year Service Award
3. Abbott Laboratories develops and markets a wide
range of science-based infant formulas, medical
nutritionals, nutrition and energy bars, and
related products to support the growth, health
and wellness of people of all ages. Abbott Nutrition's
i n t e r n a t i o n a l l y re c o g n i z e d b r a n d s i n c l u d e t h e
Similac® brand of infant formulas; the Gain®
brand of growing-up milks for older babies and
toddlers; the PediaSure® brand of nutritionals
and snacks for children; and the Ensure® brand
of adult nutritionals. IFANCA certifies many of
their products sold in Asia and the Middle East.
HALAL CONSUMER 12
Pullulan powder, manufactured by Hayashibara International,
is a key ingredient in creating these delectable Japanese
delicacies
SUMMER 2007
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Source/Copyrights: Hayashibara International Inc.
Source/Copyrights: IFANCA
Mark Overland, of Cargill, receiving a Five Year Service Award
IN THE SPOTLIGHT
WWW.IFANCA.ORG
in the world to commercially manufact u re g l u c o s e e n z y m a t i c a l l y f ro m
s t a rc h . A l e a d e r i n e n z y m o l o g y,
microbiology, and biotechnologly,
their signature products in the U.S.
are Trehalose and Pullulan, both of
which are halal certified by IFANCA.
Trehalose is a naturally occurring
sugar with mild sweetness, low
h y g ro s c o p i c i t y, a n d i s
highly heat and pH stable.
Pullulan produces excellent
films that can incorporate
Mari Kobayashi Gau, of
flavors, aromas and colors.
Hayashibara, receiving award.
The films dissolve rapidly
and cleanly, and do not have a sticky feeling like other
film bases. The films create a good oxygen barrier, can
be printed on, and can be heat sealed to form quick
dissolve pouches. In liquid form pullulan has very
low viscosity and be used alone or in combination
with other substances. Pullulan is very stable to heat,
pH and salt concentration. Both Trehalose and Pullulan
are being used in the beverage, baked goods and
confectionary industries.
iced tea in the foodservice niche. A majority of
their products are certified as halal by IFANCA.The
Company blends, packages and markets specialty
iced teas under the China Mist brand and specialty
hot teas under the China Mist Leaves® brand. Its
two founding partners, John Martinson and Dan
Schweiker, initially established China Mist Tea Company
in 1982 in a Scottsdale garage. China Mist Tea can be
purchased at www.amazon.com and at www.chinamist.com,
and other locations.
7. K o n t o s F o o d s , I n c . manufactures authentic
ethnic hand stretched flatbread, Kontos Fillo
Dough & Fillo Products and are distributors of
Mediterranean Specialty Food Products. Kontos
Southwestern Flatbread was selected as one of The
Best New Bakery Products for 1999 by the Eastern
Perishable Products Association. In 1999, the
American Tasting Institute named Kontos Roghani
Nan, Kontos Tandoori Nan, Kontos Missy Roti, and
Kontos Southwestern Flatbread as Outstanding Products
in their category. Kontos Baked Spanakopita was
awarded the 1997 EDDA Best New Bakery Product
( C r y s t a l Aw a r d o f E x c e l l e n c e ) b y t h e E a s t e r n
Dairy-Deli Association. Their breads, desserts and
g y r o s h a v e b e e n h a l a l c e r t i f i e d b y I FA N C A ,
and are e x p o r t e d a s far as Singapore. Look for
the Crescent M on Kontos foods in your
grocery store.
6. C h i n a M i s t Te a C o m p a n y, headquartered in
Scottsdale, Arizona, is the premiere supplier of
fine iced and hot teas for the foodservice industry.
The company enjoys a reputation for quality and
innovation in product and service. The brand is
nationally recognized as the market leader for specialty
RECOGNITION AWARD
Source: China Mist Tea Company
R e c o g n i t i o n A w a r d F o r D r . T h o m a s Vo l l m u t h ,
W m . Wr i g l e y J r . C o m p a n y
HALAL CONSUMER 12
Dr. Thomas Vollmuth was recognized for his outstanding
work in developing halal procedures for evaluating
proprietary flavor blends in the flavor, food and
beverage industry. Currently, Dr. Vollmuth is the
Director of Technology Support and Regulatory
Affairs at Wm. Wrigley Jr. Company in Chicago,
I L . Wr i g l e y c u r re n t l y s e l l s a n u m b e r o f h a l a l
certified products in China and South Asia, and is
working with IFANCA to expand its certification
o f c o n f e c t i o n a r y p r o d u c t s g l o b a l l y. Wr i g l e y i s
collaborating on certifying flavor blends that are
manufactured in the US and shipped to its gum
manufacturing locations in China, Australia, the
P h i l i p p i n e s , K e n y a , a n d Ta i w a n . Wr i g l e y i s a
recognized leader in the confectionery field as the
w o r l d ’ s l a rg e s t m a n u f a c t u re r a n d m a r k e t e r o f
chewing gum.
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IN THE SPOTLIGHT
Halal Happenings
IFANCA Honored At World Halal
Forum
This year IFANCA received an award from Halal Journal
at the World Halal Forum, May 7- 8, 2007 for Best Halal
Related Service Provider. The World Halal Forum brings
together all stakeholders from the global halal food
industry to understand challenges and arrive at
breakthroughs. The award acknowledged and honored
IFANCA’s 25 years of service to the food industry at a
gala banquet dinner hosted by the Halal Industry Development
Corporation and Halal Journal, in conjunction with the
World Halal Forum. The ceremony was attended by over
1000 guests and delegates from over 50 countries.
About World Halal Forum
Global halal industry leaders and world class speakers
meet annually at the World Halal Forum to discuss
developments in market, business trends, policy
a n d re g u l a t i o n s . I t a l l o w s f o r t h e e x c h a n g e o f
valuable experiences to understand and network in
this fast developing market in a world class venue: the
Kuala Lumpur Convention Center.
About Halal Journal
Halal Journal is an online and print business publication
that covers global developments in the halal industry.
Now into its second year, the magazine focuses on global
halal news, feature articles, interviews, food & beverage,
Islamic finance & investment, agriculture, new products
& technologies, emerging markets and trends, travel and
tourism, business opportunities, trade events & listings,
classified advertising, trade matching and more.
About Halal Industry Development
Corporation
The Halal Industry Development Corporation (HDC)
which is placed under the National Implementation Task
Force (NITF), chaired by the Prime Minister of Malaysia,
spearheads the development of the halal industry in
Malaysia.
HALAL CONSUMER 12
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HDC will undertake a multitude of tasks to expedite
Malaysia's role as a leading halal hub, the Prime Minister
said at the World Halal Forum gala dinner.
way in fostering linkages and networking among the
global and European halal stake holders and to discuss
the various opportunities in the halal industry in Europe.
HDC is expected to lead the development of halal
standards, audit and certification procedures to protect
the integrity of “halal”, direct and coordinate the
development of Malaysia's halal industry among all
stakeholders, including managing capacity building for
halal producers and related service providers, and
promote and market the Malaysian halal brand for goods
and services to the world.
There are more than 20 local and international speakers
who will cover a plethora of topics including the
principles of halal, overview of the European halal
industry, market potentials for halal products and
services, retailing & franchising, European standards and
certification, Islamic financing, science, research, training,
logistics and other topics of relevance. Participants will
comprise businessmen, policy makers, financiers,
researchers and academics.
Dr. Chaudry Speaker at 2nd International
Halaal Conference for Africa, "Opportunities
Beyond Boundaries"
M o re d e t a i l s o n t h i s e v e n t a re a v a i l a b l e i n
www.eurohalalforum.org.
UAE Government
Delegation Visits
IFANCA
July 16, 2007, South Africa – Following the success of the
1st International Halal Conference in Durban last year,
which was sponsored by IFANCA and The South African
National Halaal Authority (SANHA, www.sanha.org),
demand from the industry, consumers and companies has
resulted in this year’s conference. Key stakeholders from
South Africa, USA, Netherlands, Malawi, Malaysia and
New Zealand presented at the conference, including
IFANCA President, Dr. Muhammad Chaudry, who spoke
on how IFANCA developed the incorporation of Halal
Control Points (HCP) into HACCP. Other issues that were
discussed included halal certification programs, import
regulations, benefits and challenges facing the halal
industry, stunning in the slaughter process, and GMO
and Organics retailing and their compatibility with halal.
DR. SADEK, IFANCA TO SPEAK AT EUROPEAN
HALAL INDUSTRY FORUM 2007: “Fostering
Linkages in the European Halal Industry”
Khaaz International Sdn Bhd of Malaysia, I-Everything
Ltd of UK and the Global Halal Academy of UK will be
organizing the first European Halal Industry Forum, on
4 th and 5th September 2007, at the New Connaught Room
in Coventry Garden, London. This event is being
supported by the Muslim Council of Britain. Dr. Sadek,
Chairman of the Islamic Food Council of Europe (IFCE)
based in Brussels, will be speaking at the event. IFCE is
an affiliate organization of IFANCA.
The theme of the conference is “Fostering Linkages in the
European Halal Industry” and principle objectives of this
forum are to address current issues, challenges and
updates in the European halal industry and to lead the
HALAL CONSUMER 12
H.E. Mr. Obaid Bin Essa, Assistant Secretary General of
the Department of Secretary of Municipalities of Dubai,
led a delegation for a six day forum and visit with IFANCA.
The team included Mohamed Omar Mohamed Albannai
and Dr. Yousry Abd Ahmed Hamed, members of
technical committees at the Secretary of Municipalities
office. Dr. Chaudry, IFANCA President, led the UAE
representatives on a tour of IFANCA-certified meat and
food production companies.
During the meetings, H.E. Mr. Obead Bin Essa expressed
his desire for further talks between halal certifiers and
Muslim nations on
halal regulations so
that
i n c re a s e d
t r a d ing could be
accomplished. The
meeting was part of
the
continuing
d i a logue between
IFANCA and the
UAE
on
halal
guidelines
and
demonstrated
IFANCA’s dedication
to halal.
IFANCA was presented with a
plaque to mark the visit by delegates
of the Department of Secretary of
Municipalities of Dubai.
SUMMER 2007
21
Source: IFANCA
IN THE SPOTLIGHT
WWW.IFANCA.ORG
IN THE SPOTLIGHT
IFANCA Mail Bag
1. Question: “Please advise us as to IFANCA's ruling
on Shellac [E 904]. If reasons could be offered it would be
appreciated.”
Sincerely,
Research Dept: South African National Halaal Authority
Our Response: “Shellac is a chemical polymer extracted
from Seedlac secreted by and deposited in the tree bark
by the insect Kerria lacca, found in the forests of India. It
is harvested from the bark of the trees, purified and
processed for various uses. The purified chemical could
be yellow, red, brown and even black. Shellac is a natural
polymer and is chemically similar to synthetic polymers,
thus it is considered a natural plastic. It is not easily
digestible and passes through the body unchanged. The
word shellac seldom appears on the product labels;
however its use is very common in pharmaceutical glaze
and confectioner's glaze, also known as resinous glaze,
pure food glaze and natural glaze. It is used by the drug,
food and supplement industry for coating candy, tablets
and caplets, whereby it improves product appearance,
extends shelf life, provides a clean base for printing and
protects the contents from moisture and oxygen. For the
consumer, it facilitates swallowing the pill or caplet. It is
listed on the FDA's inactive ingredient list and has been
accepted as GRAS [generally regarded as safe].
By nature, as a secretion of insects, it is similar to honey
or bees wax. Both the honeybee and lac insect are not
haram or even najs, as verified by our religious scholars.
Any ingredient or product from similar insects is therefore, halal. God knows our intentions, best.
2. Question: “I have recently learned that the
Magnesium used in Tylenol comes from pork and Advil
contains animal ingredients as well. This information
applies to Canada. Is it true of these medicines in the
U.S.A.?”
Our Response: “Fortunately, most companies list the
ingredients on their web sites or product labels, such as
the following information from an ADVIL liquid product.
Non-medicinal Ingredients:
gelatin, iron oxide, lecithin, medium chain triglycerides,
polyethylene glycol, polyvinyl acetate phthalate, potassium
hydroxide, propylene glycol, purified water, sorbitan,
sorbitol.
The worst non-halal ingredient in this product is gelatin,
normally derived from pork. Avoid all products that
contain gelatin. There is only one way to convince the
companies to make a product halal; i.e. when many
consumers ask for it. God knows best.”
IFANCA Bids Farewell
to Outgoing Consul
General of Pakistan,
Aitzaz Ahmed
HALAL CONSUMER 12
SUMMER 2007
Source: IFANCA
(L to R) Dr. Aman Rashid new Consul General of Chicago
Consulate General of Pakistan, Aitzaz Ahmed outgoing
Consul General, Mrs. Chaudry and Dr. Muhammad Munir
Chaudry.
22
IN THE SPOTLIGHT
WWW.IFANCA.ORG
IFANCA Halal-Certified
Company News
Love and Quiches Goes Halal
world. Products are distributed throughout the U.S., as
well as much of the Middle East and segments of Asia.
Love and Quiches' Director of International Sales, Mr.
Elias Sejean, has offices in Dubai and is focused on
expanding the distribution of Love and Quiches’ products
throughout the world. To learn more, visit
http://www.loveandquiches.com. While the website is
directed at foodservice professionals, there is a link on
the home page to a mail order site with a select group of
products available directly to consumers.
Have a craving for quiche or desserts? Check out
IFANCA-certified, Love and Quiches. Susan Axelrod set
up shop in her small family kitchen thirty years ago.
Today, her entire line of products is halal certified by IFANCA.
Synonymous not only with quiche, but also with her
carefully selected, handcrafted line of desserts, the
company began as a simple request from a loyal
customer for pecan pie – one with that special
home-baked taste Susan Axelrod’s quiches were known
for. Using all-natural ingredients, including real butter
and Georgia pecans, Susan developed her now famous
recipe, baked the pies and then froze them to capture the
just-baked flavor her customers requested.
Halal Baked Goodies from The
Baking Company of Ukiah
Yumm.. delicious! The aroma of baked goodies hit you
the minute you walk into the manufacturing plant of The
Baking Company of Ukiah, located in Ukiah, California.
Now you can find their IFANCA certified products:
Challenge brand, Complete Nutrition Energy Bars, in
Apple Cinnamon, Mixed Berry and Chocolate Crisp, in
stores. Need a recipe for your own food service and
industry needs? Well, The Baking Company of Ukiah, a
co-packaging company, also offers recipe development
services to their customers. No ordinary bakery, they
specialize in vegan, organic, and other specialty varieties.
A company committed to the environment, all their
products are GMO-free or made without Genetically
Modified Organisms, and most packaging for their
products is recyclable.
Source: Love and Quiches
Love and Quiches is a supplier to restaurants all over the
HALAL CONSUMER 12
IFANCA Certified Halal
Supplements at a GNC Near You
Selecting halal nutritional supplements can be nearly
impossible for Muslim consumers in the U.S. Nutra
Manufacturing, the leader in nutraceuticals for the past
SUMMER 2007
23
WWW.IFANCA.ORG
IN THE SPOTLIGHT
25 years, has decided to stake its claim in the halal
market. Nutra Manufacturing now offers halal
supplements at GNC retail stores, nation-wide.
To see current certified varieties, visit www.ifanca.org
and select ‘search halal products’. The IFANCA website
is updated as more products are certified.
TIC Gums Now IFANCA-Halal
Certified
TIC Gums is the #1 preferred hydrocolloid supplier to the
U.S. food industry for nine consecutive years supplying a
complete line of gums and gum systems: Agar,
Agaroid®, Alginates, Acacia, Aragum®, Caragum,
Carrageenan, Colloids, Freedom Gum, Guar, Guarcel®,
GuarNT®, Inulin, Ticacel MCC, Locust Bean Gum,
Nutriloid®, Pectin, Pre-Hydrated®, Saladizer®, Stabilizers,
Ticagel™, Ticaloid®, Ticalose® CMC, Ticaxan®, Xanthan
and Ticamulsion®.
The certification is an important milestone in the
company’s expansion into international markets. It was
also requested of TIC Gums by food manufacturing
companies catering to the growing Muslim population in
the US.
Re-Vitalize with IFANCA
Certified Halal Re-Vita
More than 20 years ago, on a rainy night in Latin
America, Bob Weatherly happened upon a young
mother living with her newborn child in a cardboard
box. In that moment, he made a commitment: Never
again would he stand helpless in the face of hunger.
He would dedicate his genius, his skill, his whole life
to alleviating hunger and deprivation amongst
children. His wife, Pat, made this vision her own and
Re-Vita began as a dream. It resulted in scientific
research about wellness, nutrition, and finding a solution
to world hunger with their proprietary products
HALAL CONSUMER 12
Source: Re-Vita
TIC Gums recently completed an audit from the Islamic
Food and Nutrition Council of America (IFANCA) and
the company’s manufacturing plant is now halal-certified.
Since 1909, TIC Gums has manufactured gums and
stabilizers that are commonly used in the food industry.
Gums can be used to modify the texture of foods and are
often used as a source of soluble dietary fiber in functional
foods. Many gums are derived from all-natural sources
such as tree exudates, seeds, and seaweed.
including Liqua Health, their flagship product.
LiquaHealth, is a “live” whole food, delicious liquid
concentrate that is made using a unique cold-process.
LiquaHealth supplies over 50 important nutrients and
is fortified with pure spirulina and processed under
118 degrees Fahrenheit to preserve live enzymes your
body needs. Recommended serving: two packets a
day. The United Nations acknowledges LiquaHealth,
as an approved food, not merely a vitamin and
m i n e r a l s u p p l e m e n t . W h e n c o n s u m e d d a i l y,
LiquaHealth has been shown to boost immune system
f u n c t i o n , i n h i b i t i m m u n e s y s t e m c o m p ro m i s e ,
prevent iron deficiency Anemia amongst other benefits.
With Re-Vita’s One-For-One program, for every serving
of LiquaHealth consumed, Re-Vita donates a serving
to feed a hungry child. To date, Re-Vita has donated
over 40 million servings.
Re-Vita also offers a complete line of nutritional products
including calcium products – Re-Vita’s LiquaCalcium,
available in Very Berry, Grapefruit, and Lemon Lime
flavors, and Bones & Joints formulas work to keep
your body supplied with the calcium it needs.
Re-Vita is a worldwide company, shipping to countries
such as Malaysia, Hong Kong, Taiwan, Indonesia,
SUMMER 2007
24
IN THE SPOTLIGHT
WWW.IFANCA.ORG
Brunei, Norway, Sweden, Denmark, Finland, Iceland,
the Philippines, South and Central America,
Singapore, Europe, Africa and China. Re-Vita can
also be purchased at www.re-vita.com.
X Café LLC packages its products in 1000
liter totes for ingredient use.
Coffee extracts are
used as an ingredient in other
products, such as
ice
cream,
gelatos, RTD
beverages, iced
/ frozen drinks,
and liquors.
Halal Zija® at Local Health
Food Stores
Zija is a nutrient rich health
drink formulated from the
plant Moringa oleifera.
Moringa provides a rich
and rare combination of
nutrients, amino acids,
antioxidants, anti-aging
and anti-inflammatory
p ro p e r t i e s u s e d f o r
nutrition and healing.
Source/copyrights: Xango
The polyethylene high
density
totes are FDA certified, impact and
chemical resistant, with an antioxidant
barrier.
Contained within metal cages, they are
easily stacked and shipped. In
addition, they can be recycled by the
tote manufacturer by calling them for a
pickup request.
Source: Zija
Zija contains 30 grams of
Moringa (fruit, leaf,
seed), natural cane sugar,
natural flavor, citric acid
(natural preservative),
agar, acacia and ester
gums, fruit pectin (assists
suspension), and purified
spring water.
Available at your local
health food store. To find out
about all the ways you can Drink Life In® visit Zija at
www.drinklifein.com.
Halal Coffee Extract Available for
Ingredient Use From X-Café
X-Café LLC.(www.x-cafe.com) was the pioneer in
developing the first shelf-stable coffee extract. They
remain the manufacturer of choice among the nation’s
leading coffee roasters, beverage distributors, broad-liners
and flavor/ingredient companies.
Coffee extracts are their only product and they ensure
coffee’s great taste from seed to cup through consistency,
freshness and modern extraction technology. As a result,
their premium quality extracts have opened the world of
coffee to an entirely new market – the Ready-to-Dispense
(RTD) beverage industry.
HALAL CONSUMER 12
X Café’s Coffee Extract is also
available in Bag-in-Box for
beverage use in serving high
volume food service accounts.
Mangosteen Juices
By Xango Now
Halal-Certified
XanGo LLC has captured the
goodness and delicious taste of
Mangosteen, in their newly
IFANCA-certified halal drink,
Xango. The Utah based company
is a recognized category creator
as the first company to market a
premium Mangosteen beverage,
XanGo TM Juice, to consumers
worldwide. XanGo’s expansive
operations include the United
States
and
numerous
i n t e r n a tional markets such as
Japan, Australia, New Zealand,
Mexico and Canada. For more
information on XanGoTM Juice,
visit www.xango.net.
SUMMER 2007
25
WWW.IFANCA.ORG
FOOD & MEDICINE
Jump Start Your Weight Loss
Diet with Halal Whey Protein
Y
By Zeshan Sadek
ou’ve heard about its benefits in weight
loss regimens. But what exactly is whey
protein? Whey protein is separated from
milk during the process of making milk
into cheese and is a mixture of proteins
naturally found in milk. It has one of the highest levels
of protein digestibility, and is more rapidly digested
than other proteins, such as casein. The major proteins
found in it include lactoglobulin and alpha-lactalbumin.
It’s found in foods such as ice cream, bread, canned
soup, infant formulas and many other food products.
However, before you consume any, make sure it’s halal
certified. Whey is haram if prepared with non-halal
enzymes.
Benefits of Whey Protein
- It provides the body with amino acids.
- It is a common ingredient in many meal replacements,
which are designed to provide a large amount of
nutrients with a minimal amount of calories.
- It is also necessary to rebuild tissue, which is especially
important for bodybuilders and athletes. Whey protein
increases lean body mass resulting from exercise. For
athletes, the average daily intake is approximately 25
grams of whey protein.
- According to a study, people who consume whey
proteins felt full longer and reduced the amount of food
intake considerably as compared to those taking casein
protein.
- The body uses more energy to digest protein than
other foods (thermic effect) and consequently allows the
body to burn more calories after a protein meal.
Further, protein helps to stabilize blood glucose levels
by slowing the absorption of glucose into the
bloodstream. This in turn reduces hunger by lowering
insulin levels and making it easier for the body to burn
fat. Whey protein also contains bioactive components
which stimulate the release of two appetite-suppressing
hormones: cholecystokinin (CCK) and glucagon-like
peptide-1 (GLP-1). Adding halal certified whey protein
HALAL CONSUMER 12
to a mid-day snack or beverage
provides healthy energy and
may help control food intake
at the next meal.
- While breast milk is best for
infants, when it isn’t an
option, infant formula with whey protein is a great
choice. Whey protein is a regular ingredient in several
halal certified infant formula, as it has several
components found in human breast milk. Certain kinds
of whey protein based infant formulas have also been
shown to help reduce crying in colicky infants,
according to a study by Lucassen P, et al, 2000 published
in the journal, “Pediatrics”. Further, pregnancy can
increase the expectant mother’s need for protein by up to
33% and whey protein is an excellent protein choice. As in
almost every decision, before making changes to their diet,
expectant mothers should ask a doctor. According to
Jednak M, et al, 1999, in the American Journal of Physiology
- Gastrointestinal and Liver Physiology, “Protein meals
reduce nausea and gastric slow wave dysrhythmic activity
in first trimester pregnancy".
- The body needs increased amounts of protein when it’s
in the process of healing wounds and surgical incisions.
The growth of new skin is initiated by protein and its
amino acids and inadequate amounts, or intake of poor
quality protein, may delay this process. “Whey protein
is a very high quality protein and is often the preferred
choice for high protein products recommended by
physicians following surgery or burn therapy,”
according to the Whey Protein Institute.
Disadvantages of Whey Protein
People who are allergic to dairy products could react
adversely to whey protein.
SUMMER 2007
(Please turn to page 29)
26
FOOD & MEDICINE
WWW.IFANCA.ORG
Following the Prophetic Diet
By Aliya Husain
God’s
Messenger said, “The stomach is the central
basin of the body, and the veins are connected to it. When the
stomach is healthy, it passes on its condition to veins, and in turn
the veins will circulate the same and when the stomach is
putrescence, the veins will absorb such putrescence and issue the
same” – hadith, or sayings, of the Prophet Muhammad (s).
In a Muslim’s life, one is constantly searching for opportunities to gain the favor of God. With Ramadan soon
here, our ibadah or worship, no matter what forms it
takes, God willing, will be blessed ten fold and more. The
term worship, or ibadah, encompasses much. From
complex prayers and supplications to menial daily tasks,
every action can be turned into a positive one, if not an
act of ibadah itself. A simple example of this is eating. It is
a necessity of life, yet it can also be a form of praise to
God.
Eating as a Form of Worship
Our Lord, may He be glorified).
Additionally, he consistently
gave thanks for the gift of food
that was given to him by the
Almighty.
In the Islamic realm, ones primary obligation concerning
eating is to ensure that the food is halal (lawful) and tayyib
(pure). In fact, the Sahaba, the companions of the Prophet (s)
were more concerned with the purity of the food they
consumed, than they were with their night prayers.
Utmost care was taken to ensure the proper slaughter of
meat occurred and the purity of the natural sources from
which food was taken. Food after entering their bodies
became part of who they were, thus the purity of what
they consumed implied purity of their mind and soul.
God states, “O Messenger – eat from that which is wholesome and pure and do righteous deeds.” Many hadith or
sayings of the Prophet (s) also relate the importance of the
purity of ones body and how impurity results in the loss
HALAL CONSUMER 12
SUMMER 2007
Source / copyrights: Kristie Burns/Saudi Aramco World/PADIA
Eating can be looked upon as an act of ibadah, worship,
since our Prophet (s) emphasized that interacting with
food was an act of worship. He exhibited this by performing
wudu, ablution, prior to eating- just like for prayers, as
well as having the intention—niyyah—of seeking God’s
favor. When he put his hand in the food, he would say,
“Bismillaah (in the Name of God), and he told people to
say this when eating. He said, “When any one of you
eats, let him mention the name of God. If he forgets to
mention the name of God at the beginning, let him say
Bismillaahi fi awwalihi wa aakhirihi (in the name of God at
its beginning and at its end). When he raised the food to
his mouth, he would say, “Al-hamdu Lillaahi hamdan
katheeran tayyiban mubaarakan fihi ghayri makfiyyin wa laa
muwadda’ wa laa mustaghni ‘anhu Rabbanaa ‘azza wa jall
(God be praised with an abundant, beautiful, blessed
praise. He is the One Who is Sufficient, Who feeds and is
never fed, The One Who is longed for, along with that
which is with Him, and the One Who is needed. He is
27
WWW.IFANCA.ORG
FOOD & MEDICINE
Source / copyrights: Katrina Thomas/Saudi Aramco World/PADIA
required for the growth, strengthening and repairing of
the human body. In the Quran, God states: “And the cattle,
He has created them for you, in them there is warmth (clothing)
and numerous benefits, and of them you eat,” thus establishing
the importance of meat in a Muslim’s diet.
of imaan, faith and the rejection of ones duaas and prayers.
Imam Nawawi in his forty hadiths relates the following
narration, “Verily God is Pure and He does not accept that
which isn’t good and pure.” Thus when one presents
himself to God he should be in a state of purity from the
inner depths of his body to his outer appearance so that
his prayers and duaa may be accepted, God willing.
Another narration of the Prophet (s) tells the story of a
disheveled traveler who was in a confused situation. He
raised his hands to God and called upon him, yet his
duaas and prayers were not answered. The Prophet (s)
commented that (in regards to this man) his food is
haram, his drink is haram, his clothing is haram, and that
from which he is nourished is haram, so how can his
duaa, prayers be accepted? This state of impurity was not
something that the Sahaba, the companions wanted to
fall victim to.
Foods Mentioned in the Quran and Hadith
Diet plays a very important role in the daily life of a
believer. The Quran has not restricted itself to mentioning
permissible and impermissible foods, but goes to the
extent of giving useful tips regarding a balanced diet, a
diet which contains most if not all the useful ingredients
HALAL CONSUMER 12
The importance of milk in one’s diet is related in the
following verse: “And verily in the cattle there is a lesson for
you. We give you to drink of that which is in their bellies,
from between excretion and blood, pure milk, palatable to the
drinkers.” (16:66)
Additionally, in regards to milk, the Prophet stated:
"When one of you eats food, he should say: 'O God, bless
us in it, and give us food (or nourishment) better than it.'
When he is given milk to drink he should say: 'O God!
Bless us in it and give us more of it, for no food or drink
satisfies like milk'.”
The benefits of fruits as good nourishment can be
understood from this Quranic verse: “And from the fruits of
date palms and grapes, you desire strong drink and a goodly
provision.” (16:67)
T h e re a re c e r t a i n f o o d s t h a t G o d m a g n i f i e s i n
importance, by referring to them in the Quran. God
swears by the olive and the fig, thereby implying that
these are no ordinary foods to consume, thus giving
them an elevated status in our diets. The Quran goes on
to teach the believer the best method of eating. The
believers are advised to be moderate in every aspect of
life. Islam is the middle path – the essence of which is
moderation – thus our consumption of food should also
be moderate. Direct reference has been made in the
Noble Quran regarding moderation in eating and drinking:
“And eat and drink, but waste not in extravagance, certainly
He (God) likes not those who waste in extravagance.”(7:31)
There are other foods that were known to be favorites of
the Prophet (s), such as dates, pumpkin, honey, and vinegar.
In fact, vinegar is often referred to as the “curry of the
prophets,” having been enjoyed by many of God’s
messengers. It is stated in hadith, or sayings of the
Prophet Muhammad (s), that the simple presence of
vinegar in one’s home invites barakah and blessings into
the house. The Prophet (s) also made the following
statements in regards to other foods he liked:
"The Prophet (s) said that mushroom is a good cure for
the eyes, it also arrests paralysis."
"Illnesses are cured by means of three things: (one of
them) is a drink of honey."
SUMMER 2007
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FOOD & MEDICINE
WWW.IFANCA.ORG
"Use olive oil as a food and ointment for it comes from a
blessed tree."
Editor ’s Note: Muslims use the phrase “Peace and
Blessings Be Upon him” whenever the Prophet
M u h a m m a d ’s n a m e i s t a k e n o r w h e n e v e r h e i s
referred to. The (s) following his name, or a reference
to him, is used to indicate that. The term hadith or
hadiths refers to the sayings of the Prophet Mohammad (s).
The term sunnah refers to his practices.
Islamic Etiquette and Food
The Prophet Muhammad (s) related in a hadith that ones
worst weakness is one’s belly. If you must eat make sure
you fill one third of your stomach with food, one third
with water and leave one third for air i.e. leave it empty.
The Prophet (s) also told `Ali ibn Abi Talib (may God be
pleased with him), "O Ali! There are twelve rules a
Muslim must learn to adhere to before the table (of food),
four of which are duties, four of which are Sunnah, and
four of which are manners. Knowing what you eat and
its source, mentioning God’s name prior to eating, being
grateful for provisions, and being content with them are
duties. Sitting on the left foot, eating with three fingers,
eating from the food closer to you, and licking the fingers
(used while eating) are Sunnah. Restricting the size of
each mouthful of food, chewing very well, refraining
from looking people in the face, and washing the hands
(afterwards) are of manners."
By following these simple commands we can avail the
opportunity to manipulate a simple necessity of life, eating,
into a form of ibadah. Invoke His name and thank God
while enjoying His blessings, and practice the Sunnah of
our Holy Prophet (s), for in this lies all success.
Jump Start Your Weight Loss
Diet with Halal Whey Protein
(continued from page 26)
IFANCA-Halal Certified Products Containing
Whey Protein: Retail
Company: Herbalife International of Luxembourg,
S.aR.L
Products:
ShapeWorks™ Formula 3 Blended Soy and Whey
Protein Powder, 8.4 oz (240 g)
ShapeWorks™ Soy and Whey Protein Bar Lemon Flavor,
14 Bars – 1.47 oz each
IFANCA-Halal Certified Whey Protein
Suppliers: Non-Retail
Dairyman's Inc./ Land O' Lakes Western Div.
URL: www.landolakesinc.com
Davisco Foods International, Inc.
URL: www.daviscofoods.com
Source / copyrights: Brynn Bruijn/Saudi Aramco World/PADIA
Foremost Farms USA
URL: www.foremostfarms.com
HALAL CONSUMER 12
Glanbia Ingredients Inc.
URL: www.glanbiausa.com
Grande Cheese Company
URL: www.grandecig.com
Hilmar Ingredients
URL: www.hilmarcheese.com
Protient Ingredient Technologies
URL: www.protient.com
Trega Foods, Inc.
URL: www.tregafoods.com
SUMMER 2007
29
WWW.IFANCA.ORG
FEATURES
Chocolate Liquor, Root Beer,
Cooking Wine and Non-Alcoholic Beer
–Are they Halal?
T
By Suzann Audi
here are many different types of alcohols.
Alcohols you may be familiar with are
ethanol, methanol, and isopropanol.
Which one should we avoid?
k Ethanol, or ethyl alcohol, is the specific
alcohol found in alcoholic beverages, or liquor. It is also
used as an additive in gasoline.
k
Methanol, or methyl alcohol, is toxic.
k
Isopropanol, or isopropyl alcohol, is the main
component in most rubbing alcohol used in homes as
a disinfectant for wounds.
Ethanol is the specific type of alcohol that causes
intoxication, and should be avoided. The type of
alcohol that we refer to throughout this article is
ethanol.
Consumer products with added ingredients that contain
alcohol must have less than 0.1% ethanol, including
both added and any natural ethanol, to qualify as
halal. At this level, one cannot taste, smell, or see the
alcohol, a criterion generally applied for impurities.
Naturally
Present Ethanol
Some amount of alcohol can be
found in nearly all foods. In fact, alcohol is nearly
ubiquitous. Alcohol is present in everything from
fruits, juices, and milk, to pickles, vinegar, and salad
dressings. Fruit juices may contain up to 0.04% of
naturally occurring alcohol, while fresh fruits may
contain up to 0.1% alcohol. Fresh milk, pickles,
fermented dairy products, natural vinegars and salad
dressings contain anywhere from a trace to 0.5%
natural, or intrinsic alcohol. These minute amounts of
alcohol which are intrinsic in natural foods are allowed.
Vanilla extract is commonly used in home-cooking, and is
found in countless varieties of soda and baked goods.
In the US, vanilla extract is made by using ethanol to
extract the flavor and odor components from vanilla
beans. The vanilla extract is required to contain at least
35% ethanol.
What is Chocolate Liquor and
Cocoa Liquor?
A common misconception concerns chocolate liquor, or
cocoa liquor. Chocolate liquor and cocoa liquor are
nothing but the finely ground center, or cotyledon, of
fermented, dried, roasted cocoa beans, that have been
extracted from their shells. Liquor is a thick, flowing
substance and the first step in the production of
chocolate. It has no relationship to alcohol, nor is
a l c o hol used in producing it. It is produced from
chocolate, and may be fortified with cocoa fat.
Chocolate liquor can be found in chocolate bars and in
chocolate flavored desserts.
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FEATURES
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What is Root Beer?
evaporate. In fact, a large portion remains after
cooking.
A&W, Barq’s, and IBC are popular brands of the soft
drink called “root beer.” Root beer once referred to a
fermented beverage that contained alcohol. Presently,
though, when you purchase root beer from a grocery
store or restaurant, you will be buying a soft drink, or
soda pop. Present-day root beer is not an alcoholic
beverage, and is not haram.
The U.S. Department of Agriculture (USDA) prepared
a table showing the amount of alcohol remaining after
various cooking methods, which is shown below.
USDA Alcohol Burn-Off Chart
What is Non-Alcoholic Beer?
% alcohol remaining
after cooking
Alcoholic beverages are prohibited in Islam, and the
culture associated with drinking alcoholic beverages is
not Islamic.
Cooking Method
Added to boiling liquid and removed from heat
85%
But what about non-alcoholic alternatives such as nonalcoholic beer, near-beer, and non-alcoholic wine?
O’Doul’s and other “non-alcoholic” drinks do, in fact,
contain small amounts of alcohol. Non-alcoholic beer
is manufactured the same way as normal beer, i.e., it is
brewed, but at the end of the process, the alcohol is
removed. There may still be a small amount of alcohol
left in “non-alcoholic” beer. In fact, under US law,
“non-alcoholic beer” may contain up to 0.5% alcohol.
Non-alcoholic wine is also made by removing the alcohol from regular wine.
Cooked over a flame
75%
Added without heat and stored overnight
70%
Baked for 25 minutes without stirring
45%
Stirred into a mixture and baked or simmered for 15 minutes
40%
Stirred into a mixture and baked or simmered for 30 minutes
35%
Stirred into a mixture and baked or simmered for 1 hour
25%
Stirred into a mixture and baked or simmered for 2 hours
10%
Stirred into a mixture and baked or simmered for 2 hours
5%
Regardless of the small amount of alcohol remaining
in non-alcoholic beer, we need to be mindful of our
religious commitment. The best thing we can do is
avoid the temptation, and not consume these so-called
“non-alcoholic” beverages. This is an obligatory precaution.
IFANCA’s position is that we will not certify nonalcoholic beer and wine, since the concept itself has
alcohol-related connotations.
Cooking With Wine
Some foods we purchase from grocery stores or restaurants
may contain wine or other alcoholic beverages that
were added to produce a certain flavor characteristic to
that food. When any amount of alcoholic beverages such
as beer, wine, liquor, etc. is added to food, the food
automatically becomes haram. Cooking, to reduce the
ethanol content does not make the contaminated food
halal. This is not a gray area, rather, it is clearly outlined
in the Quran that alcoholic beverages are haram and
should be completely avoided. The alcohol from wine
that has been added to food will not completely
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Substitutions for Wine in Cooking
If your recipe calls for alcohol, you can always make a
substitution. Alcohol is normally included for its flavor,
so try adding ingredients with similar flavors that are
not alcoholic. For example, almond extract can be used
instead of amaretto. White wine can be replaced with a
mixture of either vinegar and sugar or honey, or
vinegar and white grape juice. Strong coffee or espresso with a hint of cocoa is an excellent replacement for
Kahlúa. These, and other substitutions, can be found at
http://homecooking.about.com/library/archive/blalcohol6.htm. Remember, don’t substitute equal
amounts! Use your best judgment when making
substitutions.
IFANCA does not certify beverages made to imitate an
alcoholic beverage, such as non-alcoholic beer or wine.
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(Continued from page 5)
Cheddar Corn Bread
Ingredients
Instructions
Makes 12 servings
1. Preheat oven to 425ºF.
2. Meanwhile, in large bowl, whisk together flour, corn meal, baking
powder and salt. Stir in cheese.
3. In another smaller bowl, thoroughly whisk together milk, egg and
melted butter.
4. When oven is hot, put oil in 9-inch or 10-inch cast-iron skillet or glass
pie plate; place in oven to preheat for 5 minutes.
5. Remove skillet or pie plate from oven. Stir milk mixture into dry
ingredients just until no traces of dry ingredients remain. Spread batter
evenly in hot skillet or pie plate.
6. Return to oven to bake for 20 to 25 minutes, or until corn bread is
golden on top and skewer or knife inserted in center comes out clean.
1 1/4 cups all-purpose flour
3/4 cup stone-ground yellow corn meal
4 teaspoons baking powder
1/2 teaspoon salt
2 cups grated halal Cabot Sharp Cheddar
(about 8 ounces)
1 cup milk
1 large egg
4 tablespoons Cabot Salted Butter, melted
1 tablespoon vegetable oil
Ingredients
Makes 8 servings
Chicken Corn Tortilla Soup
Source: Cabot Creamery.
1 1/2 pounds boneless, skinless halal Al-Safa
chicken breasts
4 cups water
1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon canola oil
4 cups home-made halal chicken broth*
16 ounces fresh or frozen white corn
1 (10-ounce) can diced tomatoes with green chilies
Corn tortilla chips
1 (8-ounce) package halal Cabot Cheese, grated
Instructions
1. In saucepan, combine chicken breasts and water. Bring to gentle simmer and cook.
2. Meanwhile, in medium skillet over medium heat, combine onion, garlic and oil; cook, stirring, until onions are tender. Set aside.
3. Transfer cooked chicken to plate to cool. Strain cooking liquid into another saucepan.
4. Add broth to cooking liquid and bring to simmer. Add corn and cook for 5 minutes. Add tomatoes and reserved onion mixture
and cook until heated through.
5. In each of eight large soup bowls, arrange about 8 tortilla chips. Shred cooled chicken and divide among bowls. Ladle hot soup
over chips and chicken; top with grated cheese.
*Homemade Halal Chicken Broth
Ingredients
Makes approximately 3 quarts
5 pounds chicken pieces, wings, backs and necks.
4 quarts cold water
2 onions, peeled, chopped and browned
3 carrots, peeled, quartered and browned
3 celery stalks, quartered and browned
2 bay leaves
6 sprigs of fresh parsley
12 whole peppercorns
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
Instructions
Place all the ingredients in a large stock pot. Bring to boil in four
quarts of water and then simmer for 3-4 hours. When done, strain
the stock through a fine meshed strainer. You may use it immediately, refrigerate it for a week, or freeze for use later.
(Sources include: Cabot Creamery)
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